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The Everyday Gourmet: Making Healthy Food Taste Great

The Everyday Gourmet: Making Healthy Food Taste Great

Taught By Multiple Professors

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The Everyday Gourmet: Making Healthy Food Taste Great

In partnership with
Taught By Multiple Professors
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4.3 out of 5
45 Reviews
88% of reviewers would recommend this series
Course No. 9292
Video Streaming Included Free

Course Overview

When you hear the words “healthy food,” it’s all too easy to think of bland, uninspired, or unfamiliar food that takes all the pleasure out of cooking and eating. What often prevents us from practicing healthy eating habits: the wealth of misinformation out there about what foods are healthy and the idea that we have to sacrifice the flavor that makes food such an enjoyable part of life.

But there’s an easy way to conquer both of those obstacles. All it takes is a little nutrition science and a few culinary tricks—both of which you’ll get in The Everyday Gourmet: Making Healthy Food Taste Great.

It turns out that healthy food is easy to understand and, when prepared well, is a treat to your palate. Healthy food doesn’t have to compromise on taste; rather, imaginative preparation can enhance the natural flavors of food while providing you with enormous health benefits. What you eat, and how you prepare it, has a profound impact not only on the way you look but on the way you feel.

And in recent years, multiple scientific studies have confirmed the benefits of a healthy diet for reducing the risk factors for obesity, diabetes, cardiovascular disease, and even certain cancers.

In short, healthy eating is a profound part of living a longer, healthier, and happier life. In these six lessons delivered by Dr. Connie Guttersen and Chef Bill Briwa, two master instructors from The Culinary Institute of America, you’ll discover

  • the specific nutritional benefits of foods commonly found in grocery stores,
  • what’s true and what’s false about nutrition and diet,
  • how specific culinary techniques and ingredients can transform healthy foods into taste sensations,
  • why international cuisines are a key component of a healthy diet, and, most important,
  •  how easy and fun it is to cook with health and nutrition in mind.

Filmed on location at the CIA’s Greystone campus in the heart of Napa Valley, these lessons are packed with scientific insights and tasty dishes that will get you excited about healthy cooking and eating—whether you’re a novice cook or a seasoned home chef.

Explore the Science behind Healthy Cooking

Central to Making Healthy Food Taste Great is what Dr. Guttersen calls “the Sonoma Smart Plate,” which focuses on creating a healthy plate of food that incorporates the perfect balance between the right amount and the right combination of foods.

“It’s really about making healthy eating second nature,” says Dr. Guttersen, who pioneered this popular approach to healthy eating. “It’s not about micromanaging how much food you eat, the calories, the points, the grams—it’s really about being more mindful and about shifting your focus to what we know is the healthiest way to eat.”

And when it comes to the food itself, Dr. Guttersen offers you fascinating and helpful insights into why particular foods and food groups are so beneficial to health and wellness, and why incorporating them into your everyday diet is essential to a well-lived (and well-fed) life. In these engaging lessons, you’ll learn the nutritional science behind

  • whole-grain carbohydrates such as farro, bulgur wheat, and quinoa;
  • healthy proteins that come from lean animal meat and plant-based foods;
  • superfoods,” including broccoli rabe and peppers, that are packed with vitamins and nutrients;

and much more.

Create Healthy (and Delicious) Dishes with Confidence

As you learn alongside Dr. Guttersen, you’ll also benefit from the experience of Chef Briwa, one of the CIA’s master chef-instructors, as he demonstrates just how easy and fun healthy cooking is. As he notes, “Healthy eating is really all about understanding the science—and then finding a way to make that science taste good.”

You’ll learn how to confidently approach healthy cooking techniques such as broiling, steaming, and toasting, and you’ll discover how to create eye-popping and mouth-watering dishes for yourself, including

  • breakfast quesadillas cooked with whole-grain tortillas and healthy oil to replace much of the saturated fat,
  • lunch and dinner salads made with everything from roasted peppers to barley to beans, and
  • walnut oat cookies with dried cranberries, which make for a much healthier—but still indulgent—dessert option.

A Course as Fascinating as It Is Practical

But above all, what makes these lessons on healthy food unlike anything you’ll find in a cookbook or on television is the opportunity to learn from two of the CIA’s best instructors. Both Dr. Guttersen and Chef Briwa combine engaging teaching methods and on-set cooking demonstrations with hard nutrition science. So not only are you being engaged and entertained—you’re getting invaluable knowledge that you can carry with you every time you step into the grocery store or the kitchen.

Dr. Guttersen brings to these sessions her pioneering work on nutrition science and her years as a consultant for some of the world’s largest food-related corporations, including Kraft Foods and Nestlé. Chef Briwa brings his expertise as a culinary instructor with decades of experience and his work as a chef at popular venues, including The Hess Collection Winery in Napa, California, and The Wine Spectator Restaurant at the CIA at Greystone.

Together, they make an informative and engaging team from which to learn everything you need to master the secrets of healthy cooking—and to improve your health through the dishes you make and eat without having to compromise on taste. So join them both for The Everyday Gourmet: Making Healthy Food Taste Great, a course as fascinating as it is practical for the foodie, the home cook, and anyone interested in the benefits of healthy food.

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6 lectures
 |  33 minutes each
  • 1
    Good, Better, Best Strategies
    Join Dr. Guttersen and Chef Briwa in the kitchen as they teach you just how easy and rewarding it is to think about, cook, and eat food from a healthier perspective. As Chef Briwa shows you surefire ways to transform an oatmeal breakfast, a salad lunch, and a fish dinner into more appealing and nutritious meals, Dr. Guttersen introduces you to the benefits of building your meals around the Sonoma Smart Plate—one of the simplest strategies for healthy eating. x
  • 2
    Nutritious and Satisfying Whole Grains
    How can you make the best choices when it comes to carbohydrates? Find out in this session that introduces you to the range of tastes and health benefits you can get with complex carbohydrates and whole grains. Explore the benefits of farro (which tastes great when toasted), bulgur wheat (perfect for tabouli), and quinoa (which pairs well with fish). Along the way, get tips and tricks on how to cook with and flavor whole grains to create some spectacular dishes. x
  • 3
    Adding Flavor with Healthy Oils
    Olive oil, walnut oil, peanut oil, seed oils—there are so many oils on the market to cook with. And using healthy oils can make an astounding difference in the quality (and taste) of the dishes you make. Discover the benefits of cooking with good fats and learn how to make healthier—and more flavorful—versions of breakfast quesadillas, a snack mix with roasted nuts and fried capers, and a hearty dip from the eastern Mediterranean. x
  • 4
    Protein—Understanding Your Choices
    One powerful key to nutrition: a balance between lean animal protein and nutrient-rich plant protein. In this session, gain some powerful tips and strategies for incorporating this balance and maximizing the flavor of vegetables. Along the way, you’ll learn how to make delicious dishes for almost any occasion, including a colorful stir-fry and a fresh and wonderfully textured barley salad. x
  • 5
    Powerful Micronutrients—Cooking with Color
    Get a fascinating introduction to some ordinary foods whose health benefits make them extraordinary. Packed with vitamins and minerals, these “superfoods” truly confirm the ancient connection between food and medicine. Chef Briwa demonstrates how to tap into the power of these foods by providing you with step-by-step recipes for cooking a simple pasta dish with broccoli rabe and several easy salads, including a three-bean salad and a roasted pepper salad. x
  • 6
    Making Healthy Cooking a Lifestyle
    Tie together everything you’ve learned in the previous sessions and get lasting insights into the importance of nutritious cooking for a healthy and happy lifestyle. Both Dr. Guttersen and Chef Briwa offer you in-depth advice on how to organize your kitchen, stock your pantry, practice mindful eating, and plan healthier options for meals, snacks, and desserts. x

Lecture Titles

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Video DVD
Video Download Includes:
  • Ability to download 6 video lectures from your digital library
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
Video DVD
DVD Includes:
  • 6 lectures on 1 DVD
  • 80-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps

What Does The Course Guidebook Include?

Video DVD
Course Guidebook Details:
  • 80-page printed course guidebook
  • Full-color photographs
  • Recipes
  • Bibliography

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Your professors

Bill Briwa Connie Guttersen

Professor 1 of 2

Bill Briwa
The Culinary Institute of America

Professor 2 of 2

Connie Guttersen, Ph.D.
The Culinary Institute of America
A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board...
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Dr. Connie Guttersen is a nutrition instructor at The Culinary Institute of America at Greystone. A registered dietitian and culinary professional, and a leading expert on the health benefits of diets inspired by international cuisines, she earned her Ph.D. in Nutritional Physiology from Texas Woman's University. Dr. Guttersen is the internationally renowned author of the New York Times best-selling books The Sonoma Diet and...
Learn More About This Professor
Also By This Professor


The Everyday Gourmet: Making Healthy Food Taste Great is rated 4.3 out of 5 by 45.
Rated 3 out of 5 by from Making Healthy Food Taste Great Most of the information in the video is basic. I did learn a few things and enjoyed the course overall. I would like to see the recipes given in detail and provided before hand so a student could "cook" alone side the chef and while watching the video.
Date published: 2017-06-27
Rated 5 out of 5 by from Great Features I teach Culinary Arts, and always looking for ways to pass on to students anything that might help them. Helping them, is helping me first, it's a great teaching tool!!!
Date published: 2017-06-11
Rated 1 out of 5 by from Not As Good As the other Everyday Gourmet courses I like Bill Briwa's recipes and discussion, but the nutritionist presenter was boring and didn't say anything you haven't heard or read in a million other places already. Having to skip past her useless sections to get to Briwa's part was a pain and a waste. Get the courses that are presented by Chef Briwa alone and don't bother with this one.
Date published: 2017-05-30
Rated 4 out of 5 by from Love instructor, great course I love Chef Bill. He gives you a good lesson. Excellent skills. Really good sound and picture on the DVD.
Date published: 2017-03-24
Rated 4 out of 5 by from Useful Course I have watched several of the cooking classes offered by the Great Courses. All are very good. The two professors tag-team with one explaining nutrition issues and the other demonstrating the cooking techniques. I preferred the demonstrations of the cooking techniques over the explanations, though both were interesting. This is a good course for anyone who likes cooking and who is looking for ways to make meals a little healthier.
Date published: 2017-02-28
Rated 5 out of 5 by from A good introduction to healthy eating I like the balance of nutritional information and cooking instructions. I am trying to eat healthier as I get older and this provided a lot of valuable information. I enjoyed watching the course with my spouse.
Date published: 2016-11-23
Rated 5 out of 5 by from Much nicer choice of foods here In this series he finally he prepares the kind of food I like to eat!
Date published: 2016-10-23
Rated 3 out of 5 by from Not Really for Singles It looks so easy when all the ingredients are on hand and laid out ready for cooking. I'm single and am not a cook (much less a Chef.) I buy fresh fruits and vegetables, but even in the small quantities that I get i just don't eat them fast enough before they spoil. I also live in a rural area where it is a half hour journey to town. I cannot just walk down the street to buy fresh items on a daily basis. This course was informative, but I would like to see one that has someone like me in mind; someone who tends to rely on canned and frozen goods and even frozen dinners. I spread out my consumption of frozen prepared meals by grilling an occasional porterhouse steak with baked potato and a frozen vege, sauerkraut and polish sausage, canned chili with pork or sausage, chicken breast cooked in Campbell's mushroom soup. I also eat out or get take-out (I love sushi and Subway sandwiches are also great.) (Note: I am not a fan of white chicken or turkey meat. It too easily ends up being dry as a sandy beach. I also have to wonder why so many chefs prepare chicken breast meals; are there no quick recipes incorporating the dark meat of foul?) I also prepare spaghetti sauce and store the extra in my freezer. I do the same with homemade pinto bean soup and chili with beans. Again, I am single and cooking for one is not a pleasant chore for me. it is much easier to open a can or box and prepare the contents or heat previously cooked food in a microwave. I suspect that a course with a cook and nutritionist showing how people like me can make healthful meals would be very popular. I would also note that cooking for two can be just as bad as cooking for one because stores and food producers are not geared for singles and couples (it isn't profitable.) The exception, of course, is the ready availability of frozen TV dinners and pot pies. But they are not always that tasty and some processing is involved with most which does not make them all that healthful.
Date published: 2016-09-23
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